Eggs Benedict Casserole Recipe

Eggs Benedict Casserole Recipe

Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri

Directions

Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.Yield: 12 servings (1-2/3 cups sauce).

Originally published as Eggs Benedict Casserole in Country Woman
February/March 2010, p29

Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.Yield: 12 servings (1-2/3 cups sauce).

Originally published as Eggs Benedict Casserole in Country Woman
February/March 2010, p29

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Ruthlessma User ID: 2614711240268

Reviewed Dec. 26, 2015

"Morning after Christmas dish. I used ham in place of Can. bacon. Used sour dough bread in place of English Muffins, baked 1 hr., then uncovered & added 30 min. The center came out clean although texture was too soft for me. Made my own Mock Hollandaise which includes Monterey Jack cheese for the texture.

Nummy nummy..........a do-over for sure."

MY REVIEW

cwalbrun19 User ID: 8667628239688

Reviewed Dec. 18, 2015

"I also made this for Christmas morning last year and will be making it again this year. It was a hit with my whole family. I do think I'm going to add some things this year though...I'm thinking asparagus and tomatoes...maybe spinach instead of asparagus. A breakfast place we like has benedicts with those items, so I know they will go and, for me, I really like veggies and color in my breakfastbake. I used instant hollandaise...I'll do that again. I'm sure homemade is better but I've made hollandaise before and thought it was a pain in the rump."

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dietrichson6 User ID: 7342739237372

Reviewed Nov. 15, 2015

"This was very good. However I think I've had other egg casseroles I like just as much. If I want eggs benedict taste, I think I'd prefer real eggs benedict."

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LindaFS User ID: 7726166226510

Reviewed May. 18, 2015

"This was very quick to assemble and I always appreciate brunch recipes that you can make the night before. However, I didn't care for the taste or texture of this dish. The texture was quite mushy - like bread pudding. Maybe toasting the muffins first would have helped like others have suggested. The flavour was quite bland, I would definitely suggest adding something other than just onion powder to the eggs - salt and pepper for sure.. I made my own recipe for hollandaise so can't comment on the one for this recipe. Unfortunately I won't be keeping the leftovers."

"Very easy and quick to prepare. Nice flavor. I also used the packaged hollandaise sauce. Next time, I'll try making my own."

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Danielleccl User ID: 1215236223104

Reviewed Mar. 19, 2015

"In Canada we call Canadian bacon "ham". LOL"

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angmclanc User ID: 3282588222684

Reviewed Mar. 13, 2015

"Just delicious. And the hollandaise is so yummy!"

MY REVIEW

lorstout User ID: 2537668220686

Reviewed Feb. 17, 2015

"This casserole really lacked flavor. All I could taste was the hollandaise sauce. I made this for breakfast when we had overnight guests -eight for breakfast, including my family. Most of the casserole was leftover, which tells me that no one enjoyed it."

MY REVIEW

chelseaspiegel User ID: 6394642215861

Reviewed Dec. 25, 2014

"This is a great recipe and so simple!! I halved it since I was only making it for two. Instead of Canadian bacon I used deli ham and regular bacon. After reading reviews, I decided to toast the english muffins to help them keep their form. Lots of flavor and elegant for a special brunch."

MY REVIEW

bshowalter User ID: 344920215605

Reviewed Dec. 22, 2014

"Our family loves this recipe. We have it for Christmas brunch. I buy the Hollandaise sauce in a package as it's much easier ."